Cassava, also known as yuca or manioc, is a root vegetable that grows underground like a sweet potato or a taro. From South America to Africa to Asia, cassava has been enjoyed around the world for centuries. Today, it continues to be a food staple globally.

What are the nutritional benefits of Cassava?

Cassava is naturally gluten free, delivers energy from carbohydrates, is high in vitamin c, folate and magnesium and is a good source of fiber.

How is the flour made?

While most other cassava flours are made from very large, mature roots that often have a grittiness to them, we use young, tender roots instead. This produces a significantly smoother flour texture.

What is the difference between Cassava Flour and Tapioca Flour?

The terms cassava flour and tapioca flour are sometimes used interchangeably however they are very different. Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca flour remains. Alternatively, cassava flour is a whole food. It is the whole root, simply peeled, dried and ground.

Does Cassava have cyanide in it? How do you ensure it is cyanide free?

There is naturally occurring cyanide in raw cassava, and other common foods, such as apples, almonds, flax seeds & bean. The cyanide is concentrated in the cassava peel, which is removed prior to manufacturing our cassava flour. Additionally, our supplier regularly tests flour batches for cyanide content to ensure the product is safe to enjoy worry free.

Are your products Non-GMO?

Seeds, Sea Salt, and Kale are Non-GMO Project Verified. We are in process of verifying Cheddar & Beet with Goat Cheese with the Non-GMO Project. Additionally, we send our products to a 3rd party lab (Genetic ID) for testing on a quarterly basis to ensure they are free from GMOs and cross contamination.

Where do you source your cassava flour?

Our cassava flour comes from Brazil.

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